Source: http://www.thespicespoon.com/blog/baingan-bharta-eggplant-aubergine-dip-in-the-pakistani-manner/
Serves 4
Ingredients:
*800g / 1.8lb aubergines
*3 + 2 tbsp neutral oil (I use sunflower)
*2 garlic cloves, minced
*1 tsp roasted cumin powder (zeera)
*salt to taste
*½ tsp + pinch turmeric powder
*1-2 small green chilies chopped (optional)
*300g yoghurt
*½ tsp red chili pepper
*handful crushed walnuts, for garnish
*fresh herb of your choice
Preparation:
Step 1: Prepare the bharta; aubergine base
*Pre-heat your oven to 200C / 400F;
*Pierce aubergines with a fork and lay them on a tray lined with aluminum foil on the bottom rack of the oven turning every twenty minutes, for one hour and fifteen minutes;
*When they are ready, they will appear to be wilted and soft;
*Remove from oven and allow to cool;
*Scoop out the flesh from the aubergines, discarding the skin. Set aside;
*Place large frying pan on medium-high heat and add 3 tbsp oil.
*Add minced garlic and sauté for 30 seconds, (make sure the garlic does not turn brown). Add roasted cumin powder and stir for another 30 seconds, till fragrant.
*Add aubergine flesh, salt, ½ tsp turmeric and green chilies and turn heat to high.
*Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
*Turn heat off and set aside. Allow to cool.
*Transfer aubergine to a mixing bowl and stir in yoghurt till fully incorporated. Taste for salt.
*Transfer to a serving dish and refrigerate for at least one hour.
Step 2: Prepare tempered oil; tarka
*Place a small frying pan on high heat and add 2 tbsp of oil. When hot, add a pinch of turmeric and red chilli powder and immediately remove from heat.
*Before serving, gently pour oil in a circular design over the yoghurt and aubergine mixture in the serving dish.
*You can serve it cold or at room temperature.
*Adorn with crushed walnuts and your favourite fresh herbs.
Serves 4
Ingredients:
*800g / 1.8lb aubergines
*3 + 2 tbsp neutral oil (I use sunflower)
*2 garlic cloves, minced
*1 tsp roasted cumin powder (zeera)
*salt to taste
*½ tsp + pinch turmeric powder
*1-2 small green chilies chopped (optional)
*300g yoghurt
*½ tsp red chili pepper
*handful crushed walnuts, for garnish
*fresh herb of your choice
Preparation:
Step 1: Prepare the bharta; aubergine base
*Pre-heat your oven to 200C / 400F;
*Pierce aubergines with a fork and lay them on a tray lined with aluminum foil on the bottom rack of the oven turning every twenty minutes, for one hour and fifteen minutes;
*When they are ready, they will appear to be wilted and soft;
*Remove from oven and allow to cool;
*Scoop out the flesh from the aubergines, discarding the skin. Set aside;
*Place large frying pan on medium-high heat and add 3 tbsp oil.
*Add minced garlic and sauté for 30 seconds, (make sure the garlic does not turn brown). Add roasted cumin powder and stir for another 30 seconds, till fragrant.
*Add aubergine flesh, salt, ½ tsp turmeric and green chilies and turn heat to high.
*Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
*Turn heat off and set aside. Allow to cool.
*Transfer aubergine to a mixing bowl and stir in yoghurt till fully incorporated. Taste for salt.
*Transfer to a serving dish and refrigerate for at least one hour.
Step 2: Prepare tempered oil; tarka
*Place a small frying pan on high heat and add 2 tbsp of oil. When hot, add a pinch of turmeric and red chilli powder and immediately remove from heat.
*Before serving, gently pour oil in a circular design over the yoghurt and aubergine mixture in the serving dish.
*You can serve it cold or at room temperature.
*Adorn with crushed walnuts and your favourite fresh herbs.
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